Cauliflower with Leeks and Sun Dried Tomatoes
Elevate your side dish game with this irresistible recipe for Cauliflower with Leeks and Sun-Dried Tomatoes—a vibrant medley of nutrient-rich ingredients and bold Mediterranean flavors. Tender cauliflower florets are gently steamed in savory vegetable broth alongside mellow caramelized leeks, creating a perfect balance of textures. Chopped sun-dried tomatoes add bursts of tangy sweetness, while fragrant garlic and fresh thyme infuse the dish with irresistible aroma. Quick to prepare and packed with wholesome goodness, this gluten-free, plant-based recipe pairs beautifully with roasted proteins or can be enjoyed as a light, flavorful main. Ready in just 40 minutes, it’s a versatile and healthy addition to any meal!
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Ingredients
- 1 head cauliflower
- 2 medium leeks
- 0.33 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 cup vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
1. Prepare the cauliflower by removing the leaves and cutting it into small, bite-sized florets. Rinse and pat dry.
Step 2
2. Trim the leeks by cutting off the dark green tops and root ends. Slice the white and light green parts into thin rounds, then rinse well to remove any dirt or sand.
Step 3
3. Finely mince the garlic cloves.
Step 4
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 5
5. Add the sliced leeks to the skillet and sauté for 5-7 minutes until softened and slightly caramelized.
Step 6
6. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 7
7. Add the cauliflower florets to the skillet and mix well so that they are coated with the oil and aromatics.
Step 8
8. Pour in the vegetable broth, reduce the heat to low, and cover the skillet. Let the cauliflower steam for about 10 minutes, stirring occasionally, until tender but still slightly crisp.
Step 9
9. Stir in the chopped sun-dried tomatoes, fresh thyme leaves, salt, and black pepper. Cook uncovered for another 3-5 minutes to allow the flavors to meld.
Step 10
10. Taste and adjust seasoning as needed.
Step 11
11. Transfer the cauliflower with leeks and sun-dried tomatoes to a serving dish and garnish with additional thyme leaves if desired.
Step 12
12. Serve warm as a side dish or enjoy it on its own!
Nutrition Facts
| Serving size | (1040.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 793.1 |
| Total Fat 42.8g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4159.0mg | 0% |
| Total Carbohydrate 86.8g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 32.9g | |
| Protein 23.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 358.1mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3662.0mg | 0% |
Source of Calories